Corn/8 recipes

No-bake fruit and nut bars with dates, apricots, toasted almonds, and corn cereal in a brown sugar caramel. Chewy, crunchy, and ready in 40 minutes.

Peanut butter popcorn coated in a sticky honey and sugar syrup with whole peanuts and vanilla. Sweet, salty, crunchy, and impossible to stop eating.

Oat fruit bars layered with dried apricots, dates, and prunes in a buttery brown sugar and corn syrup base. Chewy, naturally sweet, and no mixer required.

Homemade Filipino lumpia from scratch with hand-made crepe-style wrappers, a pork and shrimp filling loaded with water chestnuts and bamboo shoots, and a tangy pineapple-ginger dipping sauce. Authentic party-tray classic.

Sunny cocoa drop cookies are light chocolate-orange cookies made with corn oil spread and sour cream, then finished with a glossy cocoa drizzle. Lower-fat drop cookie, four dozen per batch.

Entertain those guests you're having over for dinner tonight with this delicious side dish that's really easy to make.

Old-fashioned stuffed peppers filled with ground beef, rice, cornflakes, and eggs, baked low and slow in tomato soup. A Pennsylvania Dutch-style comfort food classic.

Crunchy French toast coated in crushed cornflakes and flaked coconut, dipped in a cinnamon egg wash and pan-fried in butter until golden. A crispy, tropical twist on the breakfast classic.

Make-ahead baked French toast coated in crushed corn flakes for an ultra-crunchy shell. Prep the night before, bake in the morning, no standing at the stove flipping slices.

Christmas gift-box cake decorated with homemade red ribbon and holly leaves made from melted vanilla chips and corn syrup, dusted with edible glitter. A centerpiece-worthy holiday showstopper.

Dijonnaise glazed pork chops with a sweet-tangy sauce of Dijon mustard, apricot preserves, soy sauce, and green onions. A quick pan-seared weeknight dinner with a glossy, flavor-packed glaze.

Pecan squares with a buttery shortbread crust and a gooey pecan pie filling baked on a sheet pan. All the flavor of pecan pie in a portable, shareable bar cookie format.

Glossy stir-fried chicken wings marinated in soy and dark corn syrup, then simmered with fresh ginger, mushrooms, bamboo shoots, and a splash of dry sherry. Sticky, savory, and finger-licking good.

Tennessee black walnut cake builds a tall, airy sponge with whipped egg whites, molasses, and warm spice. Crowned with cinnamon cream frosting and toasted walnut halves.

Applesauce cheesecake: smooth cream cheese cheesecake with applesauce and warm spices on graham-pecan crust, finished with warm pecan caramel sauce.

A single-layer fudgy chocolate cake with dark corn syrup, pecans, and a shiny chocolate chip glaze. Brownie-dense and intensely chocolatey, this is the kind of cake you slice thin and savor slowly.